BRITISH SOCIETY OF FLAVOURISTS

Founded in 1970 to promote the interests of individuals working within the Flavour Industry

BRITISH SOCIETY OF FLAVOURISTS

Founded in 1970 to promote the interests of individuals working within the Flavour Industry

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Flavour Talks goes live

We are delighted to announce the launch of Flavour Talks, a new series of podcast interviews hosted by the British Society of Flavourists. Hear from people for whom the chemical senses — smell and taste — are at the heart of their professional lives - find out more... 

About Us

Discover more about the British Society of Flavourists

Membership

Interested in joining?
Find out how

Society Council

The Society is run by a group elected from the membership - meet those currently serving on Council

My BSF

Area for Society members

Membership changes

New members:

Kieran Kilcawley - Affiliate
Niklas Pontesegger - Student
Mpho Mvula - Associate
Ana Cristina Contente - Student
Courtney Scotto - Student
Marc Luis - Student
Matthias Guggenberger - Student
Wendy Le - Associate
Mui Lim - Associate
Alex Hahn - Fellow
Morgane Loquet - Student
David Woollin - Associate
Thaïs Carton - Student
Arthur Smith - Associate
Peter Schieberle - Honorary
Ellen Claire Murphy - Associate

Upgraded Members:

Aleksandra Ushakova - Associate
Jonathon Holmes - Associate
Federica Geraci - Associate
Helen Vine - Associate
Rodrigo Najar - Associate
Valentina Bongiovanni - Associate
Lucia Belenguer Margarit - Associate
Russel Norman - Associate

Recent Society lectures
The molecular basis of cuisines - Robert Cordina
Artificial Intelligence Smelling: can multidimensional chromatography play a (key) role? - Chiara Cordero
Predicting sensory properties from flavour formulations - dream or reality? - Andy Taylor
Recent advances and perspectives in green extraction processes - Giancarlo Cravotto
Aspects of Flavour Creation - John Wright
BSF-SFC Joint Lecture: Peter Schieberle & Joel Mainland
Key Odourants in Food and other consumer goods - Martin Steinhaus
Modern strategies and techniques of analysis of the volatile fraction - Prof. Carlo Bicchi
Flavour encapsulation & covalent interactions with food proteins - Gary Reineccius
Biomanufacturing flavour compounds with the help of synthetic biology
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(recordings library available to members)



BSF Flavourist Training Course


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